Senior Sous Chef

Rosewood Baha Mar; New York (NY); On-site; USD 60,000 - 100,000; Full time

Job summary

An established industry player is seeking a Senior Sous Chef who will play a crucial role in managing kitchen operations and ensuring food quality. With a focus on leadership and training, this position offers a dynamic environment where culinary expertise meets organizational skills. The ideal candidate will have over ten years of experience in the hotel industry, a high school diploma, and culinary training. Join a team that values professionalism, creativity, and a commitment to excellence in food preparation and presentation. This is a fantastic opportunity to advance your culinary career in a prestigious setting.

Qualifications

• 10+ years of experience in the hotel industry.
• Strong knowledge of cooking and food presentation.

Responsibilities

• Schedule and manage kitchen staff effectively.
• Ensure quality and consistency of food prepared.

Skills

Cooking

Food Presentation

Sanitation Standards

Leadership

Communication

Organizational Skills

Education

High School Diploma

Culinary School Training

Job description

Join to apply for the Senior Sous Chef role at Rosewood Baha Mar

Key Responsibilities

1. Schedule working hours for all kitchen staff with the approval of the Chef De Cuisine, considering expected business volume. Arrange additional staff during high demand or dismiss earlier during slow periods.
2. Train all cooks regularly and ensure task fulfillment.
3. Maintain flexible working hours based on business needs.
4. Attend meetings and training sessions as required by the Executive Chef.
5. Assign specific duties to unit chefs or subordinates and oversee their work.
6. Conduct monthly stock takes in collaboration with the Cost Control Department.
7. Ensure personal cleanliness and discipline among all supervised employees.
8. Ensure the quality of all food prepared in the outlet, checking taste, temperature, and appearance, and maintaining consistency and portion control.
9. Report staff matters to the Executive Chef, including promotions and transfers.
10. Coordinate with maintenance to ensure kitchen equipment functions properly and is well-maintained.
11. Prevent the use of spoiled or contaminated products and ensure staff health and hygiene standards.
12. Familiarize with hotel policies and emergency procedures.
13. Maintain a friendly attitude and professional appearance, including wearing a clean uniform, badge, and safety shoes.
14. Perform other duties as assigned by the Executive Sous Chef or Chef De Cuisine.
15. Manage daily food orders and internal transfers.
16. Manage time effectively and meet deadlines.
17. Identify and solve problems professionally.
18. Complete daily logs with relevant operational information, including complaints.
19. Handle personnel actions such as leaves, overtime, disciplinary measures, and commendations.

Critical Skills & Qualifications

1. Minimum of ten years’ experience in the hotel industry.
2. High school diploma and culinary school training.
3. Strong knowledge of cooking, food presentation, sanitation, and departmental policies.
4. Leadership qualities, effective training, communication, and organizational skills.
5. Fluent in English, verbal and written; culinary French skills preferred.